{"id":52408,"date":"2026-10-14T22:46:12","date_gmt":"2026-10-14T22:46:12","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/52408\/"},"modified":"2026-10-14T22:46:12","modified_gmt":"2026-10-14T22:46:12","slug":"hawaiian-bros-island-grill-heading-to-jacksonville","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/52408\/","title":{"rendered":"Hawaiian Bros Island Grill heading to Jacksonville"},"content":{"rendered":"

Hawaiian Bros Island Grill plans to expand to Jacksonville and other Florida cities over the next few years as part of a business deal to enter the state.<\/p>\n

Through the brand\u2019s agreement with Southern Rock Restaurants LLC\/Southern Rock Hawaii LLC, 52 total restaurants are expected to be developed within six years in Jacksonville, Gainesville, Orlando and Tampa, according to a news release from Hawaiian Bros Island Grill. The deal will bring 24 of those restaurants in three years.\u00a0<\/p>\n

\u201cWe see tremendous opportunity for it in these outstanding Florida markets,\u201d Southern Rock CEO Max Piet, who is leading the development, said in the release.\u00a0<\/p>\n

He described Hawaiian Bros as \u201ca rapidly growing brand built around a simple, proven model, strong culture, and commitment to exceptional hospitality.\u201d\u00a0<\/p>\n

The brand is an \u201cisland-inspired restaurant concept known for its Hawaiian plate lunches,\u201d according to the release.\u00a0<\/p>\n

Hawaiian Bros prepares its food without freezers, fryers or microwaves, according to the company. The menu includes glazed chicken and pork, white rice, macaroni salad, vegetables and Dole Soft Serve frozen dessert. \u00a0\u00a0<\/p>\n

\"The<\/p>\n

The menu includes glazed chicken and pork, white rice, macaroni salad, vegetables and Dole Soft Serve frozen dessert.<\/p>\n

Special to the Daily Record<\/p>\n

A \u2018milestone\u2019 for Hawaiian Bros<\/p>\n

Piet and the Southern Rock team lead about 200 restaurants in 13 states as McAlister\u2019s Deli and Dave\u2019s Hot Chicken franchisees, according to Hawaiian Bros.\u00a0<\/p>\n

The deal is one of Hawaiian Bros\u2019 largest development commitments to date, the release said. \u00a0<\/p>\n

\u201cEntering Florida is a highly anticipated milestone for Hawaiian Bros, and we couldn\u2019t ask for a more experienced group to help establish our presence in the state,\u201d Grant Kreutzer, senior vice president of franchise development at Hawaiian Bros, said in the release.\u00a0<\/p>\n

\u201cMax knows these Florida markets extremely well, and Southern Rock has an impressive track record of building and operating successful multi-unit restaurant businesses at scale.\u201d<\/p>\n

Hawaiian Bros launched in 2018 and has more than 80 restaurants in 14 states. Most are owned and operated by franchisees.\u00a0<\/p>\n

\u201cThere are more than 350 additional restaurants under development agreements spanning 20 states and over 75 markets with 13 multi-unit franchisees,\u201d according to the release.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Hawaiian Bros Island Grill plans to expand to Jacksonville and other Florida cities over the next few years as part of a business deal to enter the state. Through the brand\u2019s agreement with Southern Rock Restaurants LLC\/Southern Rock Hawaii LLC, 52 total restaurants are expected to be developed within six years in Jacksonville, Gainesville, Orlando<\/p>\n","protected":false},"author":2,"featured_media":52409,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[239,446],"class_list":["post-52408","post","type-post","status-publish","format-standard","has-post-thumbnail","category-florida","tag-florida","tag-florida-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117441697131437023","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/52408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=52408"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/52408\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/52409"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=52408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=52408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=52408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}